Sensationally crunchy southern fried chicken & coleslaw sandwich

Ingredients

• 1 pack Moy Park Southern Fried Chicken Mini Fillets

For the marinade

• 1 lemon
• 1 red chilli, halved, deseeded and thinly sliced
• 2 cloves garlic, crushed
• A pinch of sea salt
• Freshly ground black pepper
• 4 fresh brioche rolls, halved

For the coleslaw

• 2 carrots
• 1 small white cabbage, outer leaves torn off, cut into 4 wedges
• 1 small onion, peeled and very finely sliced
• 2 tablespoons fat-free natural yoghurt
• 1 tablespoon grainy mustard
• A pinch of sea salt
• Freshly ground black pepper
• A handful of rocket

Method

1. Preheat your oven to 200ºC/400ºF/Gas 6.
2. To prepare the marinade, zest and juice the lemon in to a bowl and add the sliced chilli and crushed garlic. Season with salt and freshly ground black pepper.
3. Place the Mini Fillets on a baking tray and spoon over the marinade. Leave to marinate in the fridge for half an hour.
4. To prepare the coleslaw, peel the carrots and cut in to ribbons. Finely slice the cabbage and the onion and place in a bowl with the carrot, yoghurt and mustard. Mix well and season with salt and freshly ground black pepper.
5. Bake the Mini Fillets in the oven for 12 - 15 minutes, and check the meat is cooked through before serving.
6. To serve, toast the halved rolls under a hot grill or in the oven, and fill with rocket and chicken. Finish with a dollop of coleslaw.